Sweet Tea Sangria

Sweet tea Sangria

STORY, RECIPE AND PHOTOGRAPHY BY BECKY HARDIN

Sweet tea sangria is the ultimate summer cocktail. It's perfect for sipping on the porch, enjoying with friends and family or taking to your neighborhood barbecue. It's super simple, and you probably already have most of the ingredients you need: sweet tea, Vignoles (most medium-sweet wines will work), triple sec and some fresh fruit. Top with fresh mint, and you're truly in business. If the weather is hot, you know where to find me: In the backyard with this refreshing cocktail.

Becky Hardin is the recipe developer, photographer and writer behind thecookierookie.com. Her work has been featured on sites such as The Huffington Post, The New York Times, and Better Homes and Gardens. Her recipes and photography been featured in print in publications such as Women's World Magazine, Redbook, and Family Circle. She is a self-taught cook who loves to create recipes anyone can make and everyone will love.

Sweet tea Sangria

SERVES 8 to 10

1 750-milliliter bottle Vignoles

7½ cups sweet tea

¼ cup triple sec

2 cups sliced frozen peaches

1½ cups fresh raspberries

2 lemons, sliced, plus more for garnish

fresh mint, for garnish

Preparation

In a large pitcher, stir together wine, tea and triple sec. Add fruit; refrigerate at least 2 hours. When ready to serve, stir once more and pour over ice. Garnish with lemon slices and fresh mint. Serve.